Warm, Gooey, Cinnamon Rolls

YUM! The house is full of the warm, sweet scent of these freshly baked deliciousness. My Mom sent me this recipe, and I altered it just a little. Homemade cinnamon rolls, ones you bake from scratch, are not complicated, but do require a little effort and some patience. The waiting periods for the dough to rise are great for cleanup of the kitchen between steps, but tough when you have to wait to taste them!

These are worth waiting for, believe me!

Cinnamon Rolls

Makes 15-20 Rolls 375degrees

2 pkg dry yeast, mixed into 1/2 c. warm water- until foamy

Meanwhile, scald 1 1/2 c. milk in saucepan and cool

Mix together and add:

1/2 c. sugar

2 tsp salt

2 eggs

add:

1/2 c. butter, softened.

Mix together, slowly adding the 7 1/2 cups of flour.

Knead for 5 minutes

Rise until doubled in size, 1 1/2- 2 hours.

Split the dough in half.

Roll out each half on a lightly floured surface, into a rectangle shape. Grease liberally with softened butter, and then layer with the filling (recipe below)

I also like to add finely chopped pecans inside the roll.

Pinch the edges closed with butter, cut evenly with a serrated knife into uniformly sized rolls. Place on 2 baking sheets lined with parchment paper. Space several inches apart.

Rise again, another 45 minutes before baking. I like to spray with oil, pam or butter and loosely cover with either a damp clean towel or saran wrap as they rise, to avoid sticking and drying out.

Cinnamon Roll Filling

1 cup butter

1 cup sugar

1 cup powdered sugar

1 Tbsp Molasses

5 Tbsp Cinnamon

3 tsp freshly grated nutmeg

1/2 tsp good quality vanilla

Mix together well

The best Cream Cheese Icing

1- 8oz package of cream cheese, softened

1/2 c. butter,softened

1 tsp vanilla

3 cups powdered sugar

1 Tbsp milk

Mix together well until blended. Frost the cinnamon rolls while they are still warm for best results.

ENJOY!